These hot summer days call for rather unusual measures.

The heat is so high that recently I’ve been finding myself freezing various things just to stay cool and within my senses – there’ve been popsicles (strawberry or yogurt), there’ve been tea and coffee flavored ice cubes, there’s been delicious orange granita…and now, coffee granita.

Though I feel a little cooler now there’s one thing that makes me feel a little uneasy.

In fact, my urge to freeze things has developed into such a state that I am becoming a little afraid…of myself (so, just for the sake of your own safety, if you don’t feel like ending up in a freezer, please, don’t come too close to me these days).
 
 

There’s nothing easier than making your own homemade coffee granita.

1. Just prepare two cups of your favorite coffee – espresso or instant, both are yummy.

2. Add 10 teaspoons of sugar…and pssst, just for kicks, pour in some flavored liqueur (coffee, vanilla, cream…anything that makes your soul happy).

3. Allow to cool.

4. Pour this coffee mixture into a larger, shallow container and use plastic wrap to cover the top.

5. Place the container into the freezer for about 1 hour.

6. After one hour, remove the mixture from the freezer and, using a fork, break up the ice crystals that have formed.

Hm, now I see what making granita is all about…it’s about a vigorous and aggressive fight against the crystal structure of ice.

7. Cover and return the container back to the freezer.
 
 

8. Repeat this procedure four more times – every hour, until the mixture is thoroughly frozen. Be sure to break any big chunks and keep your granita fluffy.

9. Keep frozen until ready to serve.

Yummilicious!
 
 

I am sure you or your guests will highly appreciate this interesting twist on coffee or dessert.

Enjoy, dear friends.

See you soon.

With love,

Petra
 

I am going to try to keep this easy, all right?

There’s no need for you to close this site, pack your things and flee to a secluded island.

Don’t let the aperture scare you!

Actually, the aperture is a good friend, it can serve your needs quite magically.

If you are using a point-and-shoot camera, you don’t even have to worry about anything – the camera does it all for you. But if you’re a ‘big’ DSLR camera user, then you might want to have a look into the magical world of the aperture.

So, what is that aperture?

Basically, it is the hole in you lens, or the eye of your camera – opening and closing as you wish.

See? I told you it’s not difficult.

And what does that hole/aperture do?

Well, primarily, there are two types of situations when the aperture can serve you well.

First, when the light conditions in the place where you’re taking photographs are not so good (low-light situations) you can open the aperture wide thus letting more light into your camera allowing it to work more effectively.

And the other kind of situation, the one that I am actually demonstrating here with the pictures, is using the aperture opening to influence the depth of your photographs.

Come, have a look at what I mean, there are plenty of examples here…
 
 

This is where I demonstrate the depth of the photograph (people usually call that the ‘depth-of-field’).

The picture on the left-hand side has the front subject in sharp focus while the subjects in the background are out of focus. This is called the ‘shallow depth-of-field’. It so aptly named – you see shallow, you don’t see deep.

On the other hand, the picture on the right-hand side can be described as one with the ‘great depth-of-field’. See? It really is deep – the subject in the foreground is almost of the same sharpness as the ones in the background.

And you know what?

It’s under you control to decide what kind of picture you want to take – whether it’s the shallow one or the deep one.

Isn’t that awesome?

And yes, it has something to do with the numbers I’ve pasted into the pictures.
 
 

The ‘f/number’ that I’ve pasted into the pictures for you is meant to describe the aperture setting I had used while taking the particular picture. In photography, the ‘f’, or ‘f-stop’ or ‘f-number’ is used when the aperture is being discussed.

To practice the control over you camera’s aperture, all you need to do is to search you camera manual and find the little article on the aperture.

Once you find it and learn where that little button is, just do this: go for the lowest numbers (like 2 in my picture) if you want the shallow depth-of-field and go for the highest numbers (like 22 in my picture) if you want the ‘deep’, all-focused pics.

Your lowest and highest numbers might be different than mine since lenses differ in this aspect.
 
 

So what’s this again?

Petra?

Deep or shallow?

Yes, it’s deep, because I had my camera set at a high number – 22 in this case – making everything from the foreground to the background being in focus.
 
 

This is another example.

Three happy apples posing just for you.
 
 

The front apple is enjoying the focal attention while his friends are standing in the background being out of focus.
 
 

Here, all three apples enjoy being in focus.

I’d call this picture ‘One for all, all for one’.
 
 

Here, some peas also want you to see what the aperture is all about.

That’s so kind of them.
 
 

Low number – shallow depth-of-field.

There are times when you want to isolate your subject…when you want it to be in sharp focus while having the background out of focus. Portraits or food photos are good examples of these situations.
 
 

High number – great depth-of-field.

There are different situations when you’ll definitely want to have as many details in focus as possible. Just imagine taking a picture of a landscape, for instance, with all its trees, animals, hills, river, clouds…everything crisp and clear.

Note: I really need to let you know of this fact – the smaller the f-number the wider is the aperture opening. A little technical detail that you can remember or forget right now. I give you the permission.

I hope this all made at least a little sense and was of some help.

I wish you a lot of fun while playing with your aperture.

Go and have fun!

See you soon.

Love,

Petra

As I let you know last week, we are currently moving…and I am lucky enough to be spending this ‘precious time’ house sitting for my parents, thus delegating all the moving on my beloved boyfriend.

He’s one fortunate guy.

Thank you my dear boyfriend for being so strong and brave. You are truly precious!

Just imagine, he’s already done about 80 per cent of the work.

Awesome!

And now, what does that have to do with the rain boots?

Well, this house where I am staying right now is just full of colorful things – for some reason my Mom is really into colors.

So I got the idea that I might post a few pieces to color up your day.
 
 

I’ve spotted these boots the other day and since it was raining all day today I thought it was the perfect time to capture their uniqueness.
 
 

My Mom usually wears them when she goes to discos on Friday evenings.

Not!

She puts them on when she goes to her garden!

Those are definitely the most chic gardening shoes I’ve ever seen.
 
 

I had to make a picture of them (or two, or twenty) – the color combination of the gorgeous pink and the lush green seemed too beautiful and irresistible for me to overlook.

Oh, and the neighbor saw me – taking pictures of rain boots – in the rain – under an umbrella.

Hm, he said nothing…

Bye for now, dear friends, I will be back with more colorful stuff soon…

Have a wonderful week!
 

Well, this might be the most interesting thing I’ve ever baked.

I’d describe it as decadent, fascinating and delicious.

The combination of a mildly sweet pie crust and a rather strong lemony filling will not allow you to stay indifferent to this tart.

You’ll either love it or…you’ll love it even more.

The taste is definitely intense, but very impressive, delicious and refreshing – especially to all the lemon lovers out there.
 
 

This is what you need to prepare this yummy treat.
 
 

1. First, we are going to use the flour, butter, egg yolk and the sugar (2 tablespoons).

Place all these ingredients in a medium bowl and with your hand, first combine them and then knead until you have a nice dough ball.

But don’t you work too much at this point, dear friends – I mean, don’t overwork the dough since pie crusts don’t like it, they want to remain flaky after baking.
 
 

2. Now, place the dough ball between 2 sheets of parchment paper and roll it out into an 11 – 12 inch (28 – 30 cm) circle.

Wow, this rolling between two papers, that’s something. I definitely recommend it if you want to make you life easier.
So much easier. It’s a pleasure to work this way. No sticking to the working surface whatsoever – you can forever forget that.
 
 

3. Have ready an 8 – 9 inch (20 – 23 cm) tart pan (with removable bottom, preferably, though I didn’t use that).

Spray the pan with a little oil.

Remove the top paper from the rolled out dough and invert the dough into the pan (along with the remaining paper that will end up being on top now).

Lightly press the pastry into the bottom and up the sides of the tart pan.
 
 

4. Remove the paper…
 
 

…only to crumple it and lay it out over the pastry again. Fill the paper with pie weights or just dried beans or peas.

Pop into the oven and bake at 375 F (190 C) for about 9 minutes, then remove the paper along with the weights and bake for another 5 minutes.

Remove from the oven and reduce the oven temperature to only 300 F (150 C).

Yeah, we are blind-baking (or pre-baking) here. This process keeps the unfilled pie crust from puffing up in the oven or becoming too soggy when the tart gets filled and baked.
 
 

5. Meanwhile we can prepare the filling for our tart.

Squeeze the juice out of four small lemons.

Make sure the juice contains no seeds – we don’t want this kind of surprise in the tart. Unless we wanted that, for some reason…
 
 

6. In the bowl of you electric mixer mix the eggs with the sugar (1/2 cup – 100 grams) for about 5 minutes or until smooth, fluffy and almost white in color.

Then add the cream and the lemon juice and mix again shortly.
 
 

7. Fill the crust with the filling and bake at 300 F (150 C) for about 40 minutes or until the filling doesn’t wobble.
 
 

8. Remove from the oven and let cool on the wire rack.
 
 

9. We are going to cover the whole tart with a nice lemony and syrupy glaze.

To prepare the syrup, pour the water and sugar (1/3 cup – 70 grams) into a saucepan. Place the saucepan over medium-low heat and heat the mixture up.

Peel the remaining lemon and slice it into thin rounds. Add the lemon rounds into the saucepan and let the mixture cook for about 15 minutes, stirring every now and then.

Then pour the mixture over the tart and spread it evenly.

And that’s it.
 
 

Mmmmmm…

Yummy!

I recommend chilling the tart before serving.

Also, store it in the refrigerator.

Enjoy, dear friends.
 

Mmmm…my first encounter with granita…that was something truly amazing.

It happened during my vacation in Italy a couple of years ago.

Oh, I will never forget that moment.

Actually, I was spending the holiday with my sister and her family then. One lovely morning we decided to have a proper look at the village we were staying in…so – under the burning Italian sun – we walked every street, saw every sight and met ever person possible.

Phew!

My feet still get depressed when they remember that.

After a couple of hours, as knackered as people can get, we decided to relax in a cute café sitting on top of a hill and offering a magnificent sea view.

And GRANITA.

First of all, the cup I was given amazed me with its wonderfully colorful content.

And then…wow…that first mouthful…OH, THAT FIRST MOUTHFUL…it was the most refreshing,  invigorating and memorable dessert in my whole life.

During all the years that followed, just until recently, I hadn’t even dared to think I could prepare that delectable treat at home (you know, they make it in those big ‘freezing-and-mixing’ tanks).

But now the things have changed.

And you know what?

Granita might be the simplest and easiest dessert there is.
 
 

THESE are the ingredients!
 

1. First, pour the juice into a saucepan and place it over medium-low heat.
 

2. Add the sugar and stir.
 
 

3. Add the lemon juice and continue stirring just until the sugar has dissolved.
 

4. Remove from heat.
 
 

5. Then find a larger (4 cup – 1 liter) ‘freezer-friendly’ container and pour the mixture in.
 

6. Cover with a piece of parchment paper and put in your freezer.
 
 

7. After about 2 hours into the freezing process, remove the container from the freezer and move the liquid around with a fork, breaking the forming crystal structure. Put back in the freezer.
 

8. Repeat this process about 3 more times (every 2 hours). Then let freeze for as long as you wish.
 
 

This is what I got after leaving the mixture in the freezer overnight.

Wonderful granita!

See? It’s doubled in volume.
 
 

To serve the orange granita, you can use some fresh oranges. Just cut an orange in half and, using a spoon, remove its flesh. Let freeze for a couple of hours. That way you’ll get a nice, cooling and impressive bowl.

Enjoy, dear friends.
 

Okay, I have a little secret to share.

Since it seems pretty sure now, I can officially say that we are moving. We’ve just sold our flat where we’ve spent almost five years and decided to head for another town and for some new life experiences.

And you know what?

I am all happy about it (AHAI).

Do you like my new abbreviation?

I guess it’s gonna go viral!

Yeah, being humble is one of my biggest strengths.

Anyway, I’ve been AHAI for the past few days. Okay, my consumption of chocolate bars might have tripled and I might have been trembling with fear here and there (okay, it looks more like random spasms), but all in all, I see this as a great experience and an open road to new opportunities.

Change is good.

At least, they say so (TSS).

As a true blogger I also thought that I’d definitely share my moving experiences with you. You know, the little tricks on how to do things better and more effectively. Like how to get those twenty pairs of shoes into one box or that you should establish an ‘open me first box’ that will contain loads of chocolate bars and a bottle of vodka.

I was planning all that feverishly only to find out that my fate has something way better prepared for me.

My fate and my guiding angels are so kind that they sent my parents for a holiday at the exact same time when our packing needs to be done…leaving their dog and canary and zillions of plants to be taken care of by their sweet daughter…which is me, of course.

My parents know nothing about the fact that we are moving, we just didn’t want to spoil their holiday.

So here I am, packing my necessary cooking stuff (because, you know guys, I will bring you new cooking posts at any conditions, nothing is going to stop me in that) and leaving for my parents’ house delegating all the moving onto my beloved boyfriend.

Girls, it’s all about delegation.

That is the only thing that really matters.

DELEGATION.

And my boyfriend?

Well, he’s doing fine… he’s munching on a chocolate bar and is AHAI. But don’t worry about him – he’ll be given very precise phone instructions.

See you soon, dear friends.

(P.S. Mom’s kitchen stuff is awesome!)
 

Pierogi, pierogi…what an interesting name.

Martha Stewart, for example, likes to make them and talk about them quite often.

Have you noticed?

It’s kind of the national food of the country her parents came from – Poland.

These cute, boiled dumplings with various kinds of fillings are spread and enjoyed over vast regions of Europe and America too.

Well, who knows, maybe also somewhere else.

If you know more, feel free to let me know.

I’d be very thankful.

Now I’m really curious – do you know them?

Do you like them?

Would you give them a try?

Or would you rather hide around a corner scared?

Well, I gave them a try, and not just once, and you know what?

They are yummilicious…
 
 

These are the ingredients I used to make very simple pierogi.
 
 

1. In a large bowl, whisk together the flour and salt.
 
 

2. Add the egg and the butter.
 
 

3. Using a pastry blender or a fork, incorporate the butter and egg into the flour until crumbs form.
 
 

4. Add the water.
 
 

5. With your hand, gather all the ingredients into a ball and knead until it’s rather smooth (for about 4 minutes).

The dough will be a little sticky. To make the kneading easier, dip your hand in some flour.
 
 

6. Now place the dough ball onto a well-floured working surface and roll it out into about 1/5 inch (0.5 cm) thickness.
 
 

7. Then grab a 3-inch (7.5 cm) cookie cutter – or a glass (see? I like the easier solutions so much – probably because I have no clue where my cookie cutter is right now) and cut out cute circles.

The glass or the cutter cuts into the dough much more easily if you dip it into some flour before.
 
 

8. Now we are going to magically turn the dough circle into pierogi.

For these very special purposes, we need the filling.

There are dozens of recipes for scrumptious pierogi fillings out there – sweet or savory. What I think is that this one might be the easiest of them all. Because all you have to do is just open your cream cheese container.

TA DA!

In case you would like to prepare your own flavored cream cheese filling, just go ahead and combine about 3/4 cup plain cream cheese with 1/4 cup plain yogurt, add about 1/2 cup chopped chives and salt to taste. Easy!
 
 

9. Place a small spoonful of the filling into the center of each circle.
 
 

10. Fold over.
 
 

11. And with your fingertip press the edges together to seal.
 
 

You can also use a fork to crimp the edges.
 
 

I used this gadget.

I love it from the deepest depths of my heart.

One day, I might break loose and write a poem about the pierogi press.

It’s my sweetheart from the first day we met.
 
 

I’m sure you’d love it too…
 
 

…if you saw this.

Amazing.

The best helper ever!
 
 

Hello little cuties.

You are having a bath soon!
 
 

12. To cook the pierogi, fill a large pot with water and bring to a boil.
 

13. Add the pierogi and cook – I recommend cooking them in three batches.

At first, your pierogi will sink. Stir them a little so that they don’t get stuck to the bottom. After a couple of minutes they will rise to the top – from this point on let them cook for additional 2 more minutes.
 
 

14. Using a spoon, remove the pierogi from the pot.
 
 

15.  Drizzle some vegetable oil over a plate or a bottom of a pot and transfer the beauties there.

Toss them around every now and then (while the second and third batches will be cooking) so that they don’t get dry.
 
 

16. Meanwhile, you can prepare the sauce.

Again, it’s unbelievably simple and easy.

But then, I am afraid I am never going to come with something difficult.

So…in a small saucepan, melt the butter. Add the flour and whisk until the mixture starts to bubble.
 
 

17. Then add the broth, milk…
 
 

…and the cheese.

Stir until combined.

Bring the sauce to a boil, stirring constantly. Then remove the saucepan from heat.
 
 

18. Oh, and then I added the sweet paprika powder.

I just thought it would create a nice color contrast between the pierogi and the sauce.

Yummy.

Pierogi taste best when served warm (and with love, preferably).

Enjoy, dear friends.

(This recipe makes 22 pieces of pierogi and I guess you won’t spend more than one hour preparing it.)

Aren’t galettes just the cutest things ever?

That is probably the reason number one why I love making them so much.

I also adore their rustic and simple look – there’s something very romantic about it. When I make galettes I like to imagine I am going back in time and meet some of my ancestors who definitely must have made zillions of pastries like this.

In addition, galettes always amaze me by their wonderful contrasty taste and countless variations.

So far, for this site, I’ve already made two galette recipes – savory Cabbage Galettes and sweet Apple Galettes.

Both tasted heavenly.

Yum!

For some reason, up till now, I thought galettes are the perfect fall or winter treat. Well, was I surprised when I came across this wonderful recipe at Smitten Kitchen. Things clicked and from now on I am a huge ‘galette-as-a-perfect-summer-treat’ propagator.

Just imagine: chilled, tart ricotta filling infused with flavorful spices meets refreshing, slightly crunchy zucchini and that is all lovingly wrapped in irresistible, flaky, fragrant crust.

Mmmm.

Definitely worth trying.
 
 

This is the yummy stuff I’ve used.
 
 

1. To make your own galette, first whisk together the flour and salt in a larger bowl.
 

2. Sprinkle bits of the butter over the flour mixture.
 
 

3. Using a pastry blender (or just a simple fork), cut the butter in until the mixture resembles a coarse meal.
 
 

4. In a small bowl, whisk together the sour cream, lemon juice and water…
 
 

5. …and add this to the flour/butter mixture.
 
 

6. Now use a rubber spatula to gather and combine the mixture into a ball-like shape.
 
 

7. Then bath your hands in flour up to your shoulders (kidding! palms are enough!) and form a nice ball out of the dough.

You don’t need to knead or work too much on this dough – it’s perfect when it just holds together.
 

8. Refrigerate the dough for about 1 hour.
 
 

9. Meanwhile, slice the zucchinis into 1/4 inch thick rounds.
 
 

10. Spread the rounds out over two layers of paper towels.
 

11. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes.
 
 

These are our lovely zucchini rounds after 30 minutes. See how the towels are all wet?
 
 

12. Blot the tops of the rounds dry with paper towels before using.
 
 

13. Now, press the garlic into a small bowl.
 

14. Add the olive oil and whisk together.

15. Here the lovely ingredients can’t wait to meet each other and coexist in a perfect harmony.

I am namely talking about the ricotta, sour cream, Parmesan cheese, olive/garlic mixture, sweet paprika powder, black pepper and salt.
 
 

In other words, mix the filling ingredients just until combined.

Set aside some olive/garlic mixture to drizzle on top of the galette.
 
 

16. To assemble the galette, remove the dough from the fridge and place it on a well floured surface.
 

17. Roll the dough out into a 14-inch (35 cm) round.
 

18. Transfer to an ungreased, round 6 x 2 inches (15 x 5 cm) baking dish.
 
 

19. Spread the ricotta mixture evenly over the bottom of the galette dough,…
 
 

20. …leaving a 2-inch border.

I’ve used a little more ricotta than the recipe called for because, hm…, because I don’t even know why. I just probably couldn’t stop adding it in. Yeah, the control thing – I should work on that. But I’ll definitely follow the given ricotta measurement next time – now I see that the proportions are perfect.
 
 

21. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge.
 

22. Drizzle the remaining garlic and olive oil mixture evenly over the zucchini.
 

23. Fold the border over the filling, pleating the edge to make it fit (the center will be open).
 

24. Brush crust with egg yolk glaze.
 
 

25. Bake at 375 degrees F (190 degrees C) for about 1 hour (or until the zucchini is slightly wilted and the galette is golden brown).
 
 

Although you can serve this wonderful galette at any temperature, I loved it best refrigerated.

Enjoy, dear friends!
 

Have you ever considered increasing contrast in your photos?

If I should speak for myself, I clearly remember the days when I was looking at the pictures I’d made and thought:‘Why, oh why does there have to be that ugly gray cast over my photos? I don’t want it to be there. I want my pictures to be vibrant and crisp!’

To solve this problem I first decided to pray and cry and scream and kick around and then cry some more (because that is the usual way how I solve my problems)…and then I remembered that times have changed and all that one needs to do to solve all the problems is to sit on her butt and start googling.

So I googled.

And did I find gorgeous things!

Basically, I came across three ways to increase contrast.

They can be used separately or all together.

Just have a look:
 
 

This is a SOOC (straight out of camera) picture that I made a couple of months ago on one of our trips.
 
 

And this is what I got after I opened my Photoshop and played for a while.

Note: I am using Photoshop Elements 8.
 
 

1. This is the first way to achieve better contrast in your pictures.

The change is rather subtle here – the final picture is a bit more defined and also slightly more vibrant.
 
 

To use the first method go to ENHANCE (situated in the tool menu on top of your screen) -> ADJUST LIGHTING -> BRIGHTNESS/CONTRAST.

A small window will pop up.

In that window, drag the Contrast slider to the right just until you like the picture.

Try to be gentle since this method is rather strong.
 
 

And here we are with a tad better contrast.

But we want more, right?
 
 

2. This is the second method I’ve found.
 
 

In this case, go to ENHANCE -> ADJUST COLOR -> ADJUST COLOR CURVES.

A big window will pop up.

In this window you’ll see four sliders. Drag them so that you achieve a slight S-shaped curve on the graph.
 
 

This method is very effective, very gentle to the picture and it also pumps up your colors a little.

You just have to love it.

But there’s something that you’ll love even more…you’ll actually love it more than anything in this world…
 
 

3. And this is it – raising contrast with UNSHARP MASK.

Yes, I hear you – you use unsharp mask to sharpen your images.

And that is precisely what its primary purpose is.

But if you happen to adjust it ‘crazily’ – you’ll witness a miracle.
 
 

Just try it for yourself…go to ENHANCE -> UNSHARP MASK.

Now you’ll see a small window with three sliders – Amount, Radius and Threshold.

We are going to work with first two only.

With the first slider (Amount) go somewhere from 10 to 25 and with the second one (Radius) go almost to the end of the line.

And get amazed!
 
 

A am not lying when I say that I nearly shed a tear when I saw the result of this method for the first time.

It’s breathtaking.

The image is so much crisper, vibrant and more real.

I just love it!
 
 

Okay, being gentle with photo processing is one thing.

And I highly recommend that.

But being so greedy that you can’t help yourself from applying all the contrast increasing ways you know to one picture is something totally different.

I think that it’s done by people who want their images to be obnoxiously soaked up with everything there is to get.

I don’t know people like that.

All I know is that the picture above has all three methods applied to it.

(Oh, and in the last picture, that ‘someone’ also freed the horses’ heads from the shadow by going to ENHANCE -> ADJUST LIGHTING -> SHADOWS/HIGHLIGHTS.)
 

In case you are looking for a nice, light and delicious summer meal then look no further and relax.

Because I have something very good for you.

Something very, very, VERY good.

It was, I guess, some 6 years ago and deep into my vegetarian years when I found this recipe. My herbivorous years are long gone by I still cherish some recipes from that period.

And I especially love this one…

This is the lovely, yummy stuff we are going to need.

1. First, wash the cabbage and remove its tough center stalk.

2. Then get angry (because it helps) and cut it in half.
 
 

3. Place each half cut-side down and cut/shred into tiny strips.
 
 

4. Now peel and chop the onions.
 
 

5. Pour 3 tablespoons olive oil into a large pot and place it over medium-low heat.
 

6. Add the onions and saute for about 2 minutes, stirring constantly.
 
 

7. Add the shredded cabbage.
 
 

8. Season with 1/4 teaspoon black pepper and 1 1/2 teaspoon salt.
 

9. Stir, cover and sweat for about 15-20 minutes.

Stir every couple of minutes so that it doesn’t get burned.
 
 

10. Meanwhile, spoon the sour cream into a medium saucepan.

Place the saucepan over low-medium heat.

We are not going to cook this sour cream mixture we are making here – what we are doing is just heating it up gently.
 
 

11. Grate the cheese so that you have about 1 cup (100 grams).

I am using Edam cheese here, but you can use any cheese that makes you happy.
 
 

12. Add about half the cheese to the saucepan.
 
 

13. Now peel and press three cloves of garlic.

I promise I am going to learn to count to three soon.
 
 

14. Stir the whole mixture just until combined and remove it from heat.
 
 

15. Add the sour cream mixture to the cabbage which should be nice and soft by now.

16. Stir to combine and remove from heat.
 
 

17. And now let’s make the yummy omelettes.

To make one omelette, we need 2 eggs, 2 tablespoons water, a pinch of black pepper, a pinch of salt and a pinch of sweet paprika powder.
 
 

18. Yeah, destroy the Omelette Bob.
 
 

19. In a larger pan, heat up about 2 tablespoons of vegetable oil and pour in the batter.
 
 

20. Cook for about 5 minutes – just until the omelette is cooked through but don’t flip.
 

21. Spoon about one third of the cabbage mixture over one half of the omelette.
 
 

22. And fold the other half of the omelette over the filling.
 
 

23. Remove the pan from heat.
 

24. Sprinkle the top with one third of the remaining cheese and add some parsley just for kicks.
 
 

Here I am serving the scrumptious omelette with sliced tomatoes and toasted bread.

Yum!

Just give this delicious dish a try and you’ll be glad you met me!

I promise!

And most of all, enjoy dear friends!

See you soon.

Love,

Petra

(This recipe makes 3 omelettes.)